Zucchini Feta Bread Food

ZUCCHINI-FETA BREAD

Steps:

• Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
• In large bowl, mix flour and baking soda. Add zucchini, cheese, onions and dill; toss to coat.
• In medium bowl, mix buttermilk, sour cream, oil and eggs with whisk until blended. Add to flour mixture, stirring just until moistened. Spread batter in pan.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

SAUTEED ZUCCHINI WITH FETA

Steps:

• In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

ZUCCHINI FETA FLAPJACKS

Steps:

• Squeeze zucchini firmly to remove excess liquid. I like to wrap it in a towel or paper towel for this task.Transfer to a bowl.
• Mix in remaining ingredients.
• Heat a wide frying pan over medium-high heat. Coat with cooking spray.
• Add 2 tablespoons zucchini mixture for each pancake and flatten slightly with spoon.
• Cook about 3 minutes on each side, or until golden.

ZUCCHINI AND FETA APPETIZER

Steps:

• Boil a large pot of salted water (not the dead sea, but put in a couple of TBSP of salt).
• Cut the zucchini in half, lengthwise. Use a teaspoon to scrape out the seeds, to form a little canoe, if you will. Blanche the halves in the boiling water for a minute, remove and let drain on a paper towel for a few minutes.
• Pre-heat your broiler/grill on high.
• Fill each "canoe" with feta cheese (you don't have to use the whole cup up, but put a good amount in each) and broil for a couple of minutes. When the cheese has turned a little brown in spots, remove from the broiler.
• Drizzle each with a TBSP of olive oil, a sprinkle of pepper and salt if you like, and serve with crusty bread (I like ciabatta, rubbed with garlic and a little olive oil.).

ZUCCHINI FETA BRUSCHETTA

Steps:

• In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour., Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Cook pasta in boiling, salted water for 5 minutes. Drain.
• Remove casings from sausage. Heat oil in larege skillet over medium-high heat. Add sausage to pan, stirring to crumble; cooked until browned. Remove sausage from pan, reserving small amount of fat in bottom of skillet. Drain sausage on paper towel. Add zucchini, onion, garlic, and salt and pepper. Saute 8-10 minutes until vegetables are tender and zucchini is beginning to brown, stirring occasionally.
• Whisk broth and flour together in small bowl. Add broth mixture to skillet, cook 1 minute. Combine zucchini mixture, pasta, sausage,and feta cheese in a large bowl; toss well. Spoon into a buttered 11x7" baking dish. Sprinkle evenly with mozarella cheese.
• Bake for 20 minutes or until bubbly and lightly browned.